Lovingly prepared every morning in our kitchen. Crispy, tasty crunchy Grissini makes everything you drink taste better!
Makes 50 3 cups plain flour
1 ½ tsp salt
2 tsp instant dried yeast
1 tbsp dried chilli flakes
½ cup freshly chopped rosemary
1 tbsp sugar, honey or malt syrup
2 tbsp extra virgin olive oil
1 ¼ cups warm water extra water sea salt
In a mixing bowl combine flour, salt, yeast, chilli flakes and rosemary. (Note: it is not necessary to allow instant yeast to ‘sponge’ as you would with fresh yeast.) Stir sugar and olive oil into warm water and mix into dry ingredients. Combine with your fingertips until a rough dough is formed. Remove dough from bowl and transfer to a lightly floured work surface. Knead gently until smooth, about 5 minutes. Transfer to a lightly oiled bowl and cover with a damp tea towel. Place in a warm, draught-free spot and allow dough to double in size, about 45 minutes. Preheat oven to 180˚C. Lightly oil two baking trays. Turn dough back onto work surface and knock down to its original size. Divide in half. Roll each half into a 30cm x 10cm rectangular sheet. With a knife or pastry cutter, cut 1cm strips from the short side of the first sheet. When all dough is cut, roll each strip on a work surface with the palm of your hand until an even strand of approximately 20cm is formed. Transfer strands to baking tray. Repeat process with the second sheet of dough. Sprinkle breadsticks with a little water and sea salt. Bake for approximately 15 minutes or until golden brown and crisp. Variation Substitute ½ cup finely chopped green and black olives and ½ cup freshly grated Parmigiano-Reggiano for the rosemary and chilli flakes, and use 1 cup warm water instead of 1¼ cups.